There are more than 1,000 ways to eat our probiotic-rich ferments. Read about some below and share your creative uses with us on Instagram using #hawthornevalley.
This kraut works as well on schnitzel and brats as it does as probiotic topper to avocado toast.
It carries an anti-inflammatory turmeric boost but also makes tacos amazing and adds a zesty kick to green bean salad.
If you like huevos rancheros put this on scrambled eggs or an omelette. Also rocks on a grilled cheese.
Mix into a kale, craisin, quinoa, and walnut salad. Eat a forkful with a fried egg. Melt into a turkey reuben.
Grab a fork and nosh — this is tasty and high in Vitamin A. After snack, add a crunch to a Buddha bowl.
Use this as an excuse to learn how to make kimbap. Chop it up small and add it into a rice bowl. Or go rogue and mix some into your next frittata (seriously!)
You’ll always find this with pupusas and Salvadorian enchiladas. We wouldn’t blame you if you added it to your next quesadilla, too.
Ginger Garlic Raw Heat Hot Sauce
You will be surprised by how much nuanced flavor can be pulled together in something so spicy. It’s kind of like how there are dozens of colors in a fire’s flame.